Otavio Semangat Hadapi Piala Menpora 2021

Stopper Persija Jakarta, Otavio Dutra sudah tidak sabar menjalani partai final klasemen liga 1 atau Piala Menpora 2021. Apalagi, lawan yang dapat dihadapi adalah Persib Bandung yang notabene rival abadi Tim Macan Kemayoran.

Laga final Piala Menpora dapat berlangsung dua kali. Leg pertama digelar di Stadion Maguwoharjo, Sleman, Yogyakarta, Kamis (22/4/2021), saat pertemuan keduanya di Stadion Manahan, Solo, Minggu (25/4/2021).

“Saya udah menunggu pertandingan ini. Bagi saya dan semua elemen yang ada di Persija, ini pertandingan mutlak yang mesti dimenangi demi melindungi nama besar Persija,” ujar Dutra, saat dihubungi wartawan, Selasa (20/4/2021).

Baca juga : Guardiola Tidak Izinkan Aguero Melawan United

“Persija Vs Persib itu pertandingan yang besar. Semua tentu menantikan pertandingan ini, termasuk saya sebagai pemain,” katanya menambahkan.

Persija, berhasil lolos ke final Piala Menpora usai menghilangkan PSM Makassar melalui drama adu penalti. Tim berjulukan Macan Kemayoran itu menang 4-3, sehabis ke dua tim bermain imbang 0-0 di saat normal.

Sementara itu, Persib berhasil melangkah ke final sehabis mengalahkan PSS Sleman bersama agregat 3-2. Pada pertemuan pertama, Tim Maung Bandung itu menang 2-1, dan di leg ke dua imbang 1-1.

Adapun, perebutan daerah ketiga pada PSM kontra PSS dapat digelar Sabtu (24/4/2021). Untuk lokasinya di Stadion Manahan.

Baca juga : Erza Wailan dimata Teman Setimnya

5 This typical Indonesian cake made of grated coconut is delicious and addicting

As a country with a tropical climate, coconut trees thrive all year round in various regions in Indonesia. Coconut itself is known as a multipurpose tree, because almost all parts of it can be used.

Coconut fruit is the most valuable part of the economy. You can enjoy the young coconut fruit directly into a refreshing young coconut ice. Especially if it is consumed in the hot sun or while on the beach.

Not only young coconut ice, there are many types of Indonesian culinary delights included in snack box jakarta that also use coconut as a mixture. Not a few typical Indonesian cakes that use grated coconut as the basic ingredient for making them.

also read : How to Make Klepon, Indonesia’s Famous Traditional Snack

1.Pancong Cake.

Pancong cake is a typical Betawi cake made from rice flour, coconut milk and coarsely grated coconut. The cake, also known as gandos and bandros, is printed in a semicircular mold and then baked over a fire until cooked. Usually pancong cake is served with a sprinkling of sugar to add sweetness.

2. Rangi Cake.

This cake, which is also typical of Betawi, at a glance has a similar appearance to a pancong cake. However, they are actually different cakes, even though they both use grated coconut in the dough. This cake is called rangi cake because it smells good when baked. The rangi cake is made from sago flour dough mixed with coarsely grated coconut then served with boiled brown sugar with jackfruit and thickened with a little sago flour.

3. Gemblong.

This cake, which is a favorite market snack for many people, is made from white glutinous rice flour, coconut milk, margarine and half-aged grated coconut. Knead gemblong dough until it is smooth and then shaped like a ball, then fried and then coated with brown sugar or dissolved palm sugar.

4. Wingko Babat.

This cake, which is often used as a souvenir, is made from grated coconut, glutinous rice flour and sugar. After all the dough is mixed evenly, the wingko tripe is shaped into a flat round and then baked or baked until cooked. The grated coconut used for wingko must use young coconut so that the texture of the wingko tripe remains soft even though it’s cold.

5. Cake sagon.

This cake, which is usually used as a typical Lebaran cake, is made from glutinous rice flour, a mixture of old grated coconut, margarine, sugar and vanilla. This cake has a sweet and savory taste. Uniquely, although from the outside the texture of the sagon cake looks solid and hard, but when bitten, the texture is very soft. The fragrance is also very tempting.

and also read about : Difference between Palm Sugar and Java Sugar

TikTok sued for Rp.13.1 billion regarding the copyright of Virgoun songs

The short video sharing application, TikTok, was sued by PT Digital Chain Maya to the Central Jakarta District Court. The lawsuit is related to the copyright of the song by musician Virgoun Teguh Putra. Quoted from the page of the Central Jakarta District Court Case Tracking Information System (SIPP PN Jakpus), the plaintiff, in this case PT Digital Chain Maya, sued ByteDance. Inc and TikTok.PTE LTD with case number 4 / Pdt.Sus-HKI / Cipta / 2021 / PN Niaga Jkt.Pst. 

TikTok and its parent company are being sued to pay compensation via the law office totaling Rp. 13.1 billion, with details of Rp. 3.1 billion as compensation to the plaintiff and Rp. 10 billion as immaterial compensation.

“Because the plaintiff is experiencing anxiety resulting from pressure and pressure, which causes disruption of the plaintiff’s business activities in the future,” the petitum wrote. In the lawsuit, it was stated that the Cooperation Agreement between PT Digital Chain Maya and singer Virgoun regarding record label No. DRM: Legal / DRM / 055 / X / 2015 dated 3 November 2015 is valid. 

also read : Media Ecosystem Judged Unfair and Initiate Journalistic Copyright Regulations

TikTok is said to have illegally and without permission to reproduce, distribute and distribute the songs on the plaintiff’s master sound / master recording. In addition to requesting reimbursement for material losses, PT Digital Chains Maya also asked TikTok to place advertisements stating errors in the national print media for three consecutive days.

also read : Things you should know before registering a company in Indonesia

Kemendikbud Resmi Rilis Beasiswa Unggulan 2020

Kementerian Pendidikan dan Kebudayaan (Kemendikbud) telah menetapkan Beasiswa Unggulan untuk tahun 2020. Abdul Kahar (Abdul Kahar) selaku Kepala Pusat Layanan Keuangan Pendidikan (Puslatdik) berharap para pemenang beasiswa berprestasi (BU) kedepannya bisa melanjutkan studinya selama persiapan dan perencanaan pendidikan penelitian ke perguruan tinggi.

“Minimal satu tahun harus mempertimbangkan matang-matang rencana studi agar siap mental. Harus ada titik temu antara sponsor beasiswa dan manfaat yang diinginkan,” kata Abdul Kahar di Zhou Said dalam sambutannya di Seminar Sosial Terbuka tentang Beasiswa Terbaik 2020 dilaksanakan pada tanggal lima (25/9/2020) ).

Perlu dicatat bahwa pada pandemi COVID-19, rencana BU 2020 telah mengalami beberapa kali penyesuaian. Peserta yang diperbolehkan mendaftar BU tahun ini hanya mahasiswa domestik.

Selain itu, untuk seleksi tahap kedua, prosesnya akan lebih memperhatikan unsur kesehatan dan keselamatan. Jika wawancara tatap muka dilakukan tahun sebelumnya, maka tahun ini jika perkembangan COVID-19 masih mengkhawatirkan, maka pilihan teknologi akan menggunakan aplikasi virtual. Dia berkata: “Tahun ini, wawancara tatap muka hanya mungkin dilakukan di daerah yang dinyatakan aman dengan menerapkan protokol sanitasi yang ketat.”

Mengenai persiapan pendanaan, kami perlu memperhatikan perubahan kebijakan.

Pertama, jika indeks prestasi jenjang sarjana yang diperoleh mahasiswa lebih rendah dari 3,00, dan indeks prestasi jenjang S2 / S3 lebih rendah dari 3,25 maka beasiswa akan dipotong / dikurangi 5% dari total biaya. Kedua, penerima BU yang telah mencapai indeks prestasi lebih rendah dari 3,00 pada program sarjana selama dua (dua) semester berturut-turut atau indeks prestasi lebih rendah dari 3,25 pada program S2 / S3 dapat didiskualifikasi untuk beasiswa.

Jika penerima BU menerima beasiswa dengan komponen beasiswa yang sama dari sumber lain, mereka juga dapat dikenai sanksi dengan mengembalikan dana beasiswa yang mereka terima ke Departemen Keuangan; memindahkan universitas dan / atau program studi; putus sekolah; dan / atau mengundurkan diri dari posisi penerima BU.

The Characteristic of Sundanese Cuisine- Part 3

The variety of types of Sundanese cuisine is not inferior to the culinary wealth of other tribes in Indonesia. In general, there are appetizers such as Soto Bandung. There are also main side dishes for rice  and meal box such as hayam bakakak, hideung squid, fried potato liver sauce, jengkol stew, ulukutek leunca, ase chilli hejo, oblo-oblo tempe pete chili hejo, kasreng hejo kacang hejo, and others.

The uniqueness of traditional Sundanese food is found in street food. Street food is a group of main, light, complementary, and dessert foods that are sold or sold in general. These foods can be obtained from sellers who live (in markets or restaurants) or peddle their food around. Street food is usually served in unique ways, from the manufacturing technique, the packaging design, to how to sell it.

also read : The Characteristic of Sundanese Cuisine-Part 1

One of the variations of traditional snack food packaging is using wrappers or pincuk. For example, banana leaves are the leaves most widely used as food wrappers. Apart from being cheap and easy to get everywhere, banana leaves are wide and can grow without being too affected by the seasonal fruit cycle. These leaves are often used in a wet state (heated near a fire). Traditional food packaging sourced from nature (leaves, trees, roots) is very representative of traditional humans who live from and for nature.

Pasundan is not only known for its natural beauty and the friendliness of its people, and when it comes to Asakan (food) there is no doubt about its diversity, because Pasundan is indeed rich in the image of a distinctive culinary taste. Moreover, the typical Sundanese Asakan is indeed known at a price that is affordable by all groups. No wonder people from outside the city deliberately come to West Java to taste Sundanese specialties. Even lately, this traditional food is being hunted by many lovers.

Various characteristics of the traditional Sundanese Asakan are a manifestation of the richness of cultural heritage which is not just filling the stomach but a sensation of special food from a region.

also read : The characteristic of Sundanese Cuisine-Part 2

The Characteristic of Sundanese Cuisine-Part 2

Sambal terasi is the most common companion seasoning in Sundanese dishes, eaten with lalap or tofu and fried tempeh, often served in a meal box. Sayur asem with tamarind sauce is probably the most popular vegetable in Sundanese dishes. Other popular types of vegetables are Soto Bandung, a type of soto with sliced ​​beef and radish, and shaking noodles, a type of noodle with beef and gravel.

There are many types of chilies that are used to make chili sauce and seasonings. There are green chilies, red chilies, bird’s eye chilies or hejo cengek, cengek beureum, fat chilies, peppers, and so on. The Sundanese deliberately plant various types of chilies and vegetables in their respective yards or gardens without being given chemical fertilizers and preservatives.

also read : Manfaat Menggunakan Daun Pisang untuk Membungkus Makanan

Apart from being spicy, Sundanese specialties also have a sweet taste (fishy-fishy) which is usually classified as a dessert. Among them are putri noong, klepon, cocorot, gurandil, awug, katimus, misro, and so on. There are also typical drinks such as goyobod ice or cincau ice. Another Sundanese food group is usually termed hahampangan or snack. Among them are keremes, opak, kolontong, borondong, kalua jeruk, kerupuk melarat, semprong, and so on.

Another distinctive feature of the traditional Sundanese Asakan is in its creativity that uses basic ingredients that most people consider useless. For example, stir fry genjer, whose basic ingredients are taken from weeds between rice plants. Kadedemes or cassava peel, which are often considered poisonous, are fried impun crisps made from small fish that live wild in rivers, or tutut, a conch pest that lives in rice fields. In hideung’s squid dish, the black color comes from the squid ink which is deliberately not thrown away. Also chilli fried beef liver or asakan made from beef and chicken offal. In some countries these ingredients are not processed into food because of high cholesterol levels.

also read : The Characteristic of Sundanese Cuisine – Part 1

The Characteristic of Sundanese Cuisine-Part 1

Sundanese traditional food is unique when compared to other traditional foods. In general, Sundanese traditional food tends to be salty, and has a characteristic freshness in the use of its ingredients, namely local raw vegetables (lalapan), chili paste, tofu and tempeh, salted fish, processed pepes. This condition is influenced by the culture of the traditional Sundanese people who are close to nature. Apart from their main livelihood is farming, Sundanese traditional people have an exotic natural environment. Sundanese food is often served in a meal box

Lalap is famous for being eaten with chili sauce and also karedok showing the Sundanese penchant for fresh raw vegetables. In contrast to Minangkabau cuisine which is rich and spicy with thick curry and coconut milk ingredients, Sundanese cuisine features a light, simple, and clear taste; ranging from savory salty, fresh sour, mild sweet, and spicy.

The traditional Sundanese traditional dishes or Asakan of the past have a dominant spicy taste. Because almost every vegetable dish or processed meat, the legacy of our ancient ancestors, always use chili as a spice which is deliberately made as body warmers in the middle of a cool climate. Even if you don’t use spicy spices, you must have chili sauce served with fresh vegetables.

also read : Bacem, Teknik Mengawetkan Asal Jawa Tengah

In Parahyangan’s culinary repertoire, chili sauce can reach dozens of types. Instant chili sauce includes chili sauce, combrang chili sauce, chili sauce, plow sauce, peanut sauce, and green chili sauce. There are also many traditional Sundanese Asakan in the past that used chili as a spice. Such as chili fried potato liver, mustofa potato fried chili sauce, ase chilli hejo, rendang jengkol, oblo-oblo tempe peuteuy chilli hejo, kadedemes or stir fry sampeu, and others.

also read : Perkedel : Makanan Hasil “pernikahan” Indo-Eropa

Guardiola Tidak Izinkan Aguero Melawan United

Pemain Argentina itu mencetak gol 10 menit setelah masuk sebagai pemain pengganti dalam kemenangan 3-0 atas tim Prancis Marseille di UCL league.

Striker Manchester City Sergio Aguero mencetak gol 10 menit setelah pulih dari cedera pada Rabu, tetapi Pep Guardiola melarangnya memulai derby Manchester hari Sabtu.

Pemain Argentina itu melewatkan awal musim setelah menjalani operasi lutut di musim panas dan menderita kemunduran lebih lanjut dengan cedera hamstring tak lama setelah comeback.

Setelah meningkatkan latihannya dengan tim utama, Aguero menjadi pemain pengganti pada menit ke-67 melawan Marseille dan mencetak gol kedua dari jarak dekat untuk tuan rumah dalam kemenangan 3-0 mereka untuk menutup penyisihan grup Liga Champions.

“Nalurinya untuk mencetak gol akan selalu ada,” kata Guardiola usai pertandingan. “Dia menjalani tiga atau empat sesi latihan, reaksinya bagus. Dia bermain 25 menit dan mencetak gol tapi itu selangkah demi selangkah.

“Yang terpenting adalah reaksinya besok.”

Tetapi ditanya apakah Aguero memiliki peluang untuk memulai pertandingan melawan Manchester United di Old Trafford, Guardiola dengan tegas menjawab: “Tidak.”

Aguero kini telah mencetak 41 gol Liga Champions untuk menyamai Neymar PSG sebagai pencetak gol Amerika Selatan kedua teratas dalam kompetisi di belakang Barcelona Lionel Messi dengan 118 gol.

Penandatanganan musim panas Ferran Torres memulai pertandingan sebagai pemain nomor 9 City dan meskipun sebagai pemain sayap, pemain Spanyol itu membuat rekor sendiri sebagai pencetak gol.

Pemain berusia 20 tahun itu mencetak gol pembuka untuk menambah jumlah golnya menjadi lima gol dari enam pertandingan grup City, setelah juga mencetak gol dalam pertandingan terakhirnya di Eropa sebelum meninggalkan Valencia.

Legenda Real Madrid Raul adalah satu-satunya pemain Spanyol yang mencetak lebih banyak gol Liga Champions sebelum berusia 21 tahun.

Baca juga : Neuhaus Bahas Kemungkinan Gabung Munich

Perkedel : Makanan Hasil “pernikahan” Indo-Eropa

Bagi banyak orang Indonesia, kue sudah pasti bukan makanan asing. Kue bisa didapatkan di berbagai macam makanan, seperti soto, soto, menu nasi tumpeng, dll. Meski hal ini biasa terjadi, hanya sedikit orang yang mengetahui cara membuat kue muncul di Indonesia.

Makanan ini berbahan dasar kentang goreng dan tumbuk, kemudian dicampur dengan daging giling, lalu digoreng lagi, ternyata memiliki sejarah yang panjang dan menjadi pie yang kita kenal sekarang.

Wikipedia melaporkan bahwa kue tersebut sebenarnya berasal dari kata Belanda “Fikadeller” atau “Frikadel”, yaitu sejenis daging cincang atau giling yang telah diperas dan digoreng. Daging merupakan bahan utama frikadel, namun yang membedakan adalah di Indonesia kentang adalah bahan utamanya.

Masa penjajahan Belanda memberikan pengaruh yang signifikan terhadap budaya dan kuliner Indonesia, sehingga tidak heran jika makanan asal Eropa ini juga diadopsi dan menjadi salah satu khasanah kuliner Indonesia dalam berbagai bentuk.

Baca juga : Ragam Jenis Ayam Goreng Ala Indonesia

Saat itu, sepertinya daging sapi atau babi merupakan bahan yang sangat mahal, maka orang Indonesia memodifikasi Frikadel dengan menambahkan kentang tumbuk. Saat itu kentang merupakan tanaman yang mudah ditemukan dan murah, sehingga kentang menjadi bahan utama. Karena pengucapan Frikadel yang sulit diucapkan, lambat laun menjadi Perkedel dan menjadi kue yang kita kenal sekarang.

Ternyata ini merupakan perjalanan panjang dalam asal muasal atau sejarah kue, dan kue telah menjadi salah satu khasanah kuliner nusantara.

Baca juga : How To Make Klepon, Indonesia’s Famous Traditional Snack

How to Make Klepon, Indonesia’s Famous Traditional Snack

Klepon has a chewy, dense, sweet texture and doesn’t have a long shelf life. The food is made from a mixture of rice flour, glutinous rice flour, with green coloring from suji or pandan leaves which also makes it smell good. It is common to find snack box Jakarta.

It is formed into a round shape and the filling of brown sugar is then boiled in boiling water. The following are the ingredients and steps for making klepon that you can follow in launching the book 101 Kue Nusantara by Puspa Swara.

 Ingredients needed: 

400 ml warm water 

500 grams sticky rice flour 

1 tablespoon whiting water 

200 grams brown sugar, fine comb 

15 suji leaves

 10 pandan leaves

 50 ml water

 1 boutique grated coconut

 1/2 spoon fine salt 

How to make: 

1 Make suji leaf water by pounding 15 suji leaves and 10 panda leaves. Squeeze the water, then mix with 50 milli warm water. 

2. Place the glutinous rice flour into the container, add the whiting water, pour the warm suji water gradually, stirring until the dough can be formed. 

3. Shape the dough into circles the size of marbles. Flatten, then fill with 1/2 teaspoon brown sugar in the middle of the circle. 

4. Boil enough water over medium heat. Enter the dough dough, let it float, sign it is cooked. 5. Remove and drain. 

6. Roll the klepon on the grated coconut. Klepon is ready to be served.

Baca juga : Tumpeng Karakter Ala Bekal Bento Jepang